Bobbie Talbott of Veneta, Oregon shares her recipe for sweet rolls that are gooey and delicious. "They're good with coffee or tea or for dessert," she notes.
Ingredients
- 2 packages (1/4 ounce each) active dry yeast
- 1/2 cup warm water (110° to 115°)
- 2 large eggs
- 1/4 cup sugar
- 3 tablespoons butter, melted
- 2 teaspoons salt
- 1 teaspoon vanilla extract
- 3-1/4 cups all-purpose flour
- topping:
- 1/2 cup packed brown sugar
- 1/3 cup honey
- 1/4 cup butter, cubed
- 1/4 teaspoon salt
- 1/2 cup chopped pecans
- filling:
- 2 tablespoons butter, melted
- 1/2 cup chopped pecans
- 1/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
Directions
- In a large bowl, dissolve yeast in water. Add the eggs, sugar, butter, salt, vanilla and 2 cups of flour. Beat until smooth. Stir in enough remaining flour to form soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
- In a small saucepan, combine the brown sugar, honey, butter and salt; bring to a boil, stirring occasionally. Boil for 1 minute. Pour into a greased 13x9-in. baking pan; sprinkle with pecans. Set aside.
- Punch dough down. Turn onto a lightly floured surface; roll into a 24x8-in. rectangle; brush with butter to within 1 in of edges. Combine the pecans, brown sugar and cinnamon; sprinkle over butter.
- Roll up from long side; seal seam. Cut into 1-in. slices; place cut side down in pan. Cover and let rise until doubled, about 30 minutes.
- Bake at 350° for 25-28 minutes or until golden brown. Cool 1 minute; invert onto a serving platter.
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